Pumpkin Cranberry Bread Reviews

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users rating3.5/4

When Gourmet Mag went bust, I made a point of collecting all the old books they published and found this recipe in one of those. I came here to print it out, so as not to ruin my book...and was surprised by some of the reviews...this is a pretty simple recipe to make and as with all of the Gourmet recipes, its reliably good.
First - keep in my mind, this is a bread, not a loaf or a cake, so it's not overly sweet. So, if you want it sweeter add more sugar, or I like to add a generous sprinkling of turbinado sugar to the top before baking. It makes it both prettier and sweeter!
I'll definitely add another 1/2 cup of cranberries next time, but the spice was ok for me. I don't think this receipe was intended to taste like pumpkin pie...that level of cloves, ginger and cinnamon might clash strongly with the cranberry...but if that's your fancy...go for it!
I also made it with half whole wheat flour which worked perfectly.
As far as I'm concerned...this receipe is a keeper! Not too sweet or spicy, it's just as a bread should be and loaded with some of my favorite things!
Maybe I'll add some walnuts next time...hmmm...a thought....

I would not make this recipe again. I think there is something wrong with the technique. The crumb was fine but rather dry and the crust was unusually dry and coarse. Most sweet breads start by creaming the sugar with the fat, then the eggs are added, then the flour alternating with liquid like milk and then the flavoring like pumpkin or bananas.
I did substitute whole wheat flour for half the flour and made it into muffins. The spice ratio seemed fine. However, the outcome was very ho hum.

Everytime I make this pumpkin cranberry bread, I am asked for the recipe. Everyone enjoys it--I've taken it to work, to church, to my son's college dorm, friends, friends' workplaces and everyone loves it. I guess everyone has different tastes (based on other people who reviewed it and don't seem to enjoy it). I've substituted white whole wheat flour for the white flour, part applesauce (and less water) for half the sugar, and also doubled the cloves, all without a problem. We love it and frankly cannot get enough of it. I estimate that I make a loaf a week from October through January.

i really like just how this recipe looks i eaten it before with my children most of us enjoyed this we could have a family group gathering again and cook this recipe again soon this really is one tasty recipe you have to check it out i guarantee you whatever you will require to this its very tasty

I made this bread three times, each time I was disappointed. the first time I followed the recipe exactly, and it came out like pumpkin pudding. The second I adjusted the heat and time, and it was as dense as a brick. The third time I cut the amount of pumpkin in half. the bread had a decent consistency, but tasted very little like pumpkin. I turned to a Betty Crocker recipe, ca 1972, for pumpkin bread, and it came out beautifully. Never discount an option.

Love it, largely for its flexibility as a recipe... like many reviewers I made my own changes: used 1/2 white 1/2 whole wheat flours, doubled all the spices, added 1/2 tsp of nutmeg, used 1/3 c brown sugar 1/3 cup of maple syrup instead of the white sugar, AND... instead of regular oil, I used pumpkin seed oil (that a German friend introduced us to, and which can be found at Whole Foods or Trader Joe's) - made these into mini-muffins instead of a bread loaf... 325 degrees for 15-20 mins (test with toothpick) - AWESOME!

My family loves this recipe. Must have made it 20 times over the last few years. Only 1 bowl! I generally double it, but quadruple the spices and replace half the flour with ww. I also reduce the sugar by a 1/3. A great way to get orange vegetables into kids!

Pumpkin Cranberry Bread
Another great recipe from Epicurious!
Made this and everyone raved about it. Recipe modifications were made to suit my personal taste: more cinnamon, less cloves, more chopped cranberry. Baked for less than the time stated in recipe probably due to oven variations. The result was a very nicely browned, perfect consistency, flavorful bread. Another great recipe from Epicurious!